Malting 101. Mike Doucette MSc.

Transcription

1 Malting 101 Mike Doucette MSc. 1

2 Malting 101 2

3 Outline Introduction to malting (Starting with a firm foundation) A slide on grain quality Malting process (malt biochemistry): Steeping Germination Kilning/Roasting Malting strategy 3

4 Malting 101 Malt is any grain that has gone through a controlled germination process before being kiln dried. 4

5 Modification: Breakdown cell walls Free starch and protein Enzyme development Eventually be used by brewers Colour and flavour development during kilning (Maillard reaction, caramelisation and pyrolysis) Beer colour and flavours 5

6 Barley Anatomy Acrospire Dorsal side Ventral side 6

7 Barley Anatomy Unmodified endosperm (Calcofluor) -glucan Dorsal side Ventral side 7

8 Quality Grains 8

9 Quality Grains Germination of 95% or higher (3 day test) Pure lot of an acceptable variety Free of DON from Fusarium head blight Protein content of 11% to 12.5% (dry basis) Moisture content of 13.5% maximum Plump kernels of uniform size Less than 5% peeled and broken kernels No pre-harvest germination (always some exceptions) Free of insects, admixtures, ergot, treated seeds, smut and odour Not weathered or deeply stained Fully mature Free from disease Free from frost damage Free from heat damage Free of chemical residues 9

10 Quality Grains Germination of 95% or higher (3 day test) Pure lot of an acceptable variety Free of DON from Fusarium head blight Protein content of 11% to 12.5% (dry basis) Moisture content of 13.5% maximum Plump kernels of uniform size Less than 5% peeled and broken kernels No pre-harvest germination (always some exceptions) Free of insects, admixtures, ergot, treated seeds, smut and odour Not weathered or deeply stained Fully mature Free from disease Free from frost damage Free from heat damage Free of chemical residues 10

11 Quality Grains Protein 11-12,5% Chill haze Colour development during kilning 11

12 Malting 12

13 Malting Process 6/64 13

14 Malting Process 14

15 Steeping (40-48h) Goals to achieve: Increase barley humidity from 12% to 45-48% humidity Initiates the germination process Water is used to move enzymes and other growth hormones within the grain Barley chitting at 80% 15

16 Steeping Vessel Water Rest Oxygen Carbon dioxyde Oxygen Oxygen 16

17 Steeping Vessel Air Rest Draw of oxygen Carbon dioxyde Water outflow Carbon dioxyde 17

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19 Malting Process 19

20 Germination (96h) Goals to achieve: Enzyme and hormone release Rootlet growth Acrospire growth to ¾ of the dorsal length (germ) Endosperm modification Starch release within the grain 20

21 Germination Rootlets Acrospire (3/4) 21

22 Germination A) Unmodified Endosperm Acrospire (0) B) Partially Modified Endosperm Acrospire (1/2) Rootlets Acrospire (3/4) C) Modified Endosperm Endosperm modification different cross-section 22

23 What are these enzymes? Enzymes are proteins that catalyze biochemical reactions. -amylase: degrades starch into large sugars called dextrins (fast) -amylase: degrades starch and large sugars into maltose (slow) -glucanase: degrades gummy -glucan (increases friability, releases starch from endosperm, and decreases viscosity) Xylanase: degrades hemicellulose (increases friability and releases starch from endosperm) Protease: degrades proteins (increases Free Amino Nitrogen a super food for yeast) Lipoxygenase: oxidizes lipids (produces off flavors and must be deactivated during kilning and storage) 23

24 What are these enzymes? Enzymes are proteins that catalyze biochemical reactions. -amylase: degrades starch into large sugars called dextrins (fast) -amylase: degrades starch and large sugars into maltose (slow) -glucanase: degrades gummy -glucan (increases friability, releases starch from endosperm, and decreases viscosity) Xylanase: degrades hemicellulose (increases friability and releases starch from endosperm) Protease: degrades proteins (increases Free Amino Nitrogen a super food for yeast) Lipoxygenase: oxidizes lipids (produces off flavors and must be deactivated during kilning and storage) 24

25 Parameters: Germination Parameter Temperature % Kernel Moisture O 2 and CO 2 Rootlet clumping Control On-air T C Floor T C Agitation or shoveling Spraying On air moisture On-air Agitation or shoveling Agitation or raking 25

26 Parameters: Temperature (15-19 C): Too low: Slow germination, germ death, and loss efficiency Too high: Fast germination, low modification, and loss in moisture Moisture (45-48%): Too low: Low enzyme movement, germ death, and low modification Too high: Low oxygen uptake and high microbial activity Oxygen (Aeration): Germination Too low: Slow germination and germ death Too high: Fast germination and poor modification 26

27 Germination (Floor) T C: Shoveling, racking, and (T C floor/room) % Moisture: Spraying and room moisture Oxygen: Shoveling and racking Rootlet clumping: Racking 27

28 Germination (Saladin Box) T C: Air-on T C, agitation, and room T C % Moisture: Spraying and air-on moisture Oxygen: Air-on and agitation Rootlet clumping: Agitation 28

29 Germination (Round Vessel) T C: Air-on T C, agitation, and room T C % Moisture: Spraying and air-on moisture Oxygen: Air-on and agitation Rootlet clumping: Agitation 29

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31 Calcofluor Bêta-glucane 31

32 Protease and peptidase Protein Short chain (generaly soluble protein) Peptides Long chain (generaly insoluble protein) FAN S/T FAN S/T Low MW peptides and amino acids Very short and soluble 32

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34 How to Malt 34

35 Kilning (24-36h) Goals to achieve: Reduce moisture from 45% to less than 5% Stop germination Conserve enzymatic power Colour modification (pale to dark caramel) 35

36 Kilning Pilsner Malt 36

37 Kilning Parameters: Moisture and temperature relationship: Low T C + low moisture = less color and more enzyme High T C + high moisture = more color and low enzyme Temperature: Pale malt: Low initial T C, gradual T C increase, and low curing temperature Munich or Vienna: Medium initial T C and high curing T C Caramel (crystal): Medium initial T C, stewing at saccharificaiton T C and high curing T C Air-on (draw off moisture and cool malt): Higher initial flow and lower final flow T C gradients: Decides what type of malt will be produced 37

38 Kilning 38

39 Kilning 39

40 Kiln 40

41 Roasting 41

42 Kilning/Roasting Malt colour and flavour development Maillard reaction, reaction between sugars (starch) and amino groups (melanoidins) Caramelisation reaction, starchy endosperm liquefaction, saccharification and simple sugar formation and reactions Pyrolysis, hot roasting torrefaction 42

43 How to Malt 43

44 Deroot and Store 44

45 Mealy Inside the malt Pilsner Munich type II/Caramel Roasted Malt Glassy Crystal/Caramel 45

46 Moisture 45% + Available starch Diastatic power Soluble proteins C 65 C 46

47 et Amylase = -Amylase = -Amylase Starchy endosperm 47

48 et Amylase = -Amylase Liquefaction 48

49 and Amylase = -Amylase Limit dextrins Saccharification 49

50 et Amylase 9% Glucose and Fructose 41% Maltose 14% Maltotriose 6% Maltotetraose 22% Dextrines 50

51 Moisture 40% - Available starch Diastatic power Soluble proteins 65 C Gelatinization Liquefaction Saccharification 51

52 Moisture 4% - Available starch Diastatic power Soluble proteins 95 C++ Glassy 52

53 Inside the malt Mealy: Pale base malts Vienna Munich Melanoidin malt Some caramel (depends on the company) Amber, buiscuit Black malts Glassy: Crystal malt Some caramel (depends on the company) Some amber (depends on the company) 53

54 Inside the malt Mealy: Pale base malts Kilned or highly kilned from wet Vienna Munich Melanoidin Melanoidin malt Some caramel (depends on the company) Amber, buiscuit Black malts Glassy: Crystal malt Some caramel (depends on the company) Some amber (depends on the company) 54

55 Mealy: Pale base malts Vienna Munich Inside the malt Kilned or highly kilned from wet Melanoidin Some caramel (depends on the company) Melanoidin malt Amber, biscuit Roasted from dry Black malts Caramelisation and melanoidin Glassy: Crystal malt Some caramel (depends on the company) Some amber (depends on the company) 55

56 Mealy: Pale base malts Vienna Munich Inside the malt Some caramel (depends on the Co) Melanoidin malt Amber, biscuit Black malts Glassy: Crystal malt Some caramel (depends on the Co) Some amber (depends on the Co) Kilned or highly kilned from wet Melanoidin Roasted from dry Caramelisation, melanoidin Roasted from wet Caramelisation And melanoidin 56

57 American confusion (crystal/caramel) All crystal malts are caramel (type) malts, but not all caramel malts are crystal malts Caramel malt is applied to both kiln and roaster produced caramel malts, but the term crystal malt is normally reserved for caramel malts produced in a roaster. Crystal (90% glassy) and caramel (50% glassy) 57

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59 Try out fresh local craft malt Make a 100% local beer (include some local hops) Like craft beer, craft malt is flavourful You can talk to the maltster and make some special requests 59 Craft Maltsters Guild

60 Questions 60